Butternut squash is a versatile and delicious ingredient that can be used in a wide variety of dishes, making it a favorite among vegans and non-vegans alike.
Its naturally sweet and nutty flavor pairs well with a range of spices and ingredients, making it an excellent addition to soups, salads, main courses, and even desserts.
In this blog post, we’ll explore 25 mouthwatering vegan butternut squash recipes that showcase the incredible versatility of this autumn favorite.
Whether you’re looking for a comforting soup, a hearty main dish, or a light and refreshing salad, you’ll find plenty of inspiration here to incorporate butternut squash into your vegan cooking.
25+ Irresistible Vegan Butternut Squash Recipes for Every Meal
Butternut squash is truly a superstar ingredient in vegan cooking, offering a unique blend of sweetness, nuttiness, and versatility that can elevate any dish.
From hearty stews and creamy soups to vibrant salads and indulgent desserts, these 25 vegan butternut squash recipes provide a wealth of options to explore and enjoy.
Roasted Butternut Squash and Quinoa Salad
This Roasted Butternut Squash and Quinoa Salad is a vibrant and nutritious vegan dish perfect for any season. Combining the earthy flavors of roasted butternut squash with the nuttiness of quinoa, this salad is packed with protein, fiber, and essential vitamins. The addition of fresh greens, cranberries, and a tangy lemon-tahini dressing makes it a refreshing and satisfying meal.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 tbsp olive oil
- Salt and pepper to taste
- 2 cups mixed greens (spinach, arugula, or kale)
- 1/4 cup dried cranberries
- 1/4 cup chopped walnuts
Lemon-Tahini Dressing
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 tbsp maple syrup
- 1 garlic clove, minced
- 2-3 tbsp water (to thin the dressing)
- Salt to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes or until tender and slightly caramelized.
- While the squash is roasting, cook the quinoa. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
- In a small bowl, whisk together the tahini, lemon juice, maple syrup, minced garlic, and salt. Add water gradually until the dressing reaches your desired consistency.
- In a large bowl, combine the roasted butternut squash, cooked quinoa, mixed greens, dried cranberries, and chopped walnuts.
- Drizzle the lemon-tahini dressing over the salad and toss gently to combine.
- Serve immediately or chill in the refrigerator for up to 2 days.
This Roasted Butternut Squash and Quinoa Salad is a perfect balance of flavors and textures, making it a delightful and healthy choice for lunch or dinner. The sweetness of the squash and cranberries complements the nuttiness of the quinoa and walnuts, while the lemon-tahini dressing adds a refreshing tang. Enjoy this vibrant salad as a main course or a side dish for a nutritious meal.
Creamy Butternut Squash Soup
Creamy Butternut Squash Soup is a comforting and velvety vegan dish that is perfect for chilly days. This soup is rich in flavor and nutrients, made with roasted butternut squash, coconut milk, and a blend of aromatic spices. It is simple to prepare and makes a wonderful starter or a light meal on its own.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 2 tbsp maple syrup (optional)
- Fresh parsley or cilantro for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes or until tender and slightly caramelized.
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic, ground cumin, ground cinnamon, and ground nutmeg. Cook for another 2 minutes until fragrant.
- Add the roasted butternut squash to the pot and pour in the vegetable broth. Bring to a boil, then reduce the heat and simmer for 10-15 minutes.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree until smooth, then return it to the pot.
- Stir in the coconut milk and maple syrup (if using). Heat the soup gently over low heat, stirring occasionally, until warmed through.
- Season with additional salt and pepper to taste.
- Serve hot, garnished with fresh parsley or cilantro.
This Creamy Butternut Squash Soup is a deliciously smooth and flavorful vegan soup that is sure to warm you up. The combination of roasted squash, aromatic spices, and creamy coconut milk creates a rich and satisfying dish. Perfect for a cozy meal at home, this soup is easy to prepare and can be enjoyed by the whole family.
Butternut Squash and Chickpea Curry
Butternut Squash and Chickpea Curry is a hearty and flavorful vegan dish that brings a taste of Indian cuisine to your table. This curry combines tender butternut squash and protein-packed chickpeas in a rich and aromatic coconut curry sauce. Served with rice or naan, it makes a comforting and satisfying meal.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 1 can (14 oz) chickpeas, drained and rinsed
- 1 tbsp curry powder
- 1 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper (optional)
- 2 cups vegetable broth
- Fresh cilantro for garnish
- Cooked rice or naan for serving
Instructions
- Preheat your oven to 400°F (200°C).
- Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes or until tender and slightly caramelized.
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and fresh ginger, and cook for another 2 minutes until fragrant.
- Stir in the curry powder, ground turmeric, ground cumin, ground coriander, and cayenne pepper (if using). Cook for 1-2 minutes to toast the spices.
- Add the diced tomatoes, coconut milk, chickpeas, and vegetable broth to the pot. Stir well to combine.
- Add the roasted butternut squash to the pot and bring the mixture to a boil. Reduce the heat and simmer for 20-25 minutes, allowing the flavors to meld together.
- Season with additional salt and pepper to taste.
- Serve hot, garnished with fresh cilantro, alongside cooked rice or naan.
This Butternut Squash and Chickpea Curry is a deliciously aromatic and hearty vegan dish that is sure to satisfy your cravings for comfort food. The combination of tender squash, protein-rich chickpeas, and fragrant spices creates a rich and flavorful curry. Perfect for a cozy dinner, this curry is easy to make and pairs beautifully with rice or naan for a complete meal.
Butternut Squash and Lentil Stew
This Butternut Squash and Lentil Stew is a nourishing and hearty vegan dish, perfect for a comforting meal on a chilly day. Packed with protein-rich lentils, tender butternut squash, and a variety of vegetables, this stew is both satisfying and delicious. The addition of warming spices enhances the flavor, making it a delightful dish for any occasion.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 cup green or brown lentils, rinsed
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 bell pepper, chopped
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 tsp ground cumin
- 1 tsp ground paprika
- 1/2 tsp ground coriander
- 1/2 tsp ground turmeric
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the diced carrots, celery, and bell pepper to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the ground cumin, ground paprika, ground coriander, and ground turmeric. Cook for 1-2 minutes to toast the spices.
- Add the cubed butternut squash, rinsed lentils, diced tomatoes, and vegetable broth to the pot. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils and butternut squash are tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley or cilantro.
This Butternut Squash and Lentil Stew is a warming and hearty vegan meal that is perfect for a cozy dinner. The combination of tender butternut squash, protein-packed lentils, and a medley of vegetables makes this stew both nutritious and delicious. The blend of spices adds depth and warmth to the dish, making it a comforting choice for any time of the year.
Butternut Squash and Spinach Risotto
Butternut Squash and Spinach Risotto is a creamy and flavorful vegan dish that brings a touch of elegance to any meal. The sweet and nutty flavor of butternut squash pairs beautifully with the earthiness of spinach and the creaminess of arborio rice. This risotto is perfect for a special occasion or a cozy dinner at home.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine (optional)
- 4-5 cups vegetable broth, warmed
- 2 cups fresh spinach, chopped
- 1/4 cup nutritional yeast
- 2 tbsp vegan butter or olive oil
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes or until tender and slightly caramelized.
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the arborio rice to the pot and cook for 1-2 minutes, stirring constantly, until the rice is slightly toasted.
- If using, pour in the dry white wine and cook until it has mostly evaporated.
- Begin adding the warmed vegetable broth, one ladleful at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and cooked to your liking, about 20-25 minutes.
- Stir in the roasted butternut squash, chopped spinach, nutritional yeast, and vegan butter or olive oil. Cook until the spinach is wilted and everything is well combined.
- Season with additional salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
This Butternut Squash and Spinach Risotto is a creamy and luxurious vegan dish that is perfect for a special dinner or a comforting meal at home. The sweet butternut squash and earthy spinach blend beautifully with the creamy arborio rice, creating a dish that is both elegant and satisfying. Enjoy this risotto with a fresh salad or crusty bread for a complete meal.
Butternut Squash and Black Bean Tacos
Butternut Squash and Black Bean Tacos are a delicious and vibrant vegan dish that is perfect for a quick and satisfying meal. The roasted butternut squash adds a sweet and nutty flavor, while the black beans provide protein and heartiness. Topped with fresh avocado, cilantro, and a squeeze of lime, these tacos are a flavorful and nutritious option for any time of the day.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
- 1 can (14 oz) black beans, drained and rinsed
- 8 small corn or flour tortillas
- 1 avocado, sliced
- 1/4 cup red onion, finely chopped
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Preheat your oven to 400°F (200°C).
- Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with chili powder, cumin, salt, and pepper. Roast for 25-30 minutes or until tender and slightly caramelized.
- While the squash is roasting, heat the black beans in a small saucepan over medium heat until warmed through.
- Warm the tortillas in a dry skillet or in the microwave.
- Assemble the tacos by dividing the roasted butternut squash and black beans evenly among the tortillas.
- Top with sliced avocado, chopped red onion, and fresh cilantro.
- Serve with lime wedges on the side.
These Butternut Squash and Black Bean Tacos are a vibrant and flavorful vegan option that is perfect for a quick and easy meal. The roasted squash and black beans create a hearty and satisfying filling, while the fresh toppings add brightness and texture. Enjoy these tacos for lunch, dinner, or even as a fun and nutritious snack.
Butternut Squash and Kale Pasta
Butternut Squash and Kale Pasta is a vibrant and nutrient-packed vegan dish that brings together the sweetness of roasted butternut squash with the earthy flavor of kale. Tossed with your favorite pasta and a light garlic and olive oil sauce, this dish is both satisfying and delicious. Perfect for a quick weeknight dinner or a cozy weekend meal.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 tbsp olive oil
- Salt and pepper to taste
- 12 oz pasta (your choice)
- 1 bunch kale, stems removed and leaves chopped
- 3 garlic cloves, minced
- 1/4 cup nutritional yeast
- 1/4 cup pine nuts, toasted
- Juice of 1 lemon
- Red pepper flakes (optional)
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes or until tender and slightly caramelized.
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat a tablespoon of olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
- Add the chopped kale to the skillet and cook until wilted, about 5 minutes.
- Add the roasted butternut squash, cooked pasta, nutritional yeast, toasted pine nuts, and lemon juice to the skillet. Toss to combine.
- Season with additional salt, pepper, and red pepper flakes (if using).
- Serve hot, garnished with fresh parsley.
This Butternut Squash and Kale Pasta is a delightful and wholesome vegan dish that combines the sweet and savory flavors of roasted squash and fresh kale. The light garlic and olive oil sauce, along with the toasted pine nuts and nutritional yeast, add a rich and satisfying taste. Enjoy this pasta dish for a quick and healthy dinner that is sure to please.
Butternut Squash and Mushroom Stir-Fry
Butternut Squash and Mushroom Stir-Fry is a quick and easy vegan dish that is full of flavor and texture. The sweet butternut squash pairs perfectly with savory mushrooms, while the addition of garlic, ginger, and soy sauce creates a delicious and aromatic stir-fry. This dish is perfect for a busy weeknight meal and can be served over rice or noodles.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 tbsp olive oil
- Salt and pepper to taste
- 8 oz mushrooms, sliced
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 1/4 cup soy sauce or tamari
- 2 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tsp sesame oil
- 1/4 cup chopped green onions
- Sesame seeds for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes or until tender and slightly caramelized.
- In a large skillet or wok, heat a tablespoon of olive oil over medium-high heat. Add the sliced onion and cook until softened, about 5 minutes.
- Add the minced garlic and fresh ginger to the skillet and cook for another 1-2 minutes until fragrant.
- Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown, about 5-7 minutes.
- Stir in the roasted butternut squash, soy sauce, rice vinegar, maple syrup, and sesame oil. Cook for another 3-5 minutes until everything is well combined and heated through.
- Serve hot, garnished with chopped green onions and sesame seeds.
This Butternut Squash and Mushroom Stir-Fry is a flavorful and easy vegan dish that is perfect for a quick meal. The combination of sweet roasted squash and savory mushrooms, along with the aromatic garlic and ginger, creates a delicious stir-fry that is sure to satisfy. Serve this dish over rice or noodles for a complete and satisfying meal.
Butternut Squash and Black Bean Chili
Butternut Squash and Black Bean Chili is a hearty and warming vegan dish that is perfect for chilly days. This chili is packed with tender butternut squash, protein-rich black beans, and a variety of vegetables and spices. The result is a rich and flavorful chili that is both satisfying and nutritious. Enjoy it on its own or with your favorite toppings.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 bell pepper, chopped
- 1 can (14 oz) diced tomatoes
- 2 cans (14 oz each) black beans, drained and rinsed
- 4 cups vegetable broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- 1 cup corn kernels (fresh or frozen)
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes or until tender and slightly caramelized.
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the chopped bell pepper, diced tomatoes, black beans, vegetable broth, chili powder, ground cumin, smoked paprika, and cayenne pepper (if using) to the pot. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, allowing the flavors to meld together.
- Stir in the corn kernels and roasted butternut squash, and cook for another 5 minutes until heated through.
- Season with additional salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
This Butternut Squash and Black Bean Chili is a hearty and flavorful vegan dish that is perfect for a cozy meal. The tender squash and protein-packed black beans, along with a variety of vegetables and spices, create a rich and satisfying chili. Enjoy it on its own or with your favorite toppings for a delicious and warming meal that is perfect for any time of the year.
